Roti Canai Gee Corner

Yummy roti canai and great teh tarik

Roti canai sini memang sedap dan kenyang.

Roti canai paling best bg aku

best roti canai

Extremely unfriendly staff. I tried to order in malay, which made them laugh at me. Not a nice place!

worst service ever, charge me rm50 for a piece of roti canai, thinking a foreigner is stupid!

The best char quey tiow I ever eaten. The roti canai here are very good as well! 5/7 would recommend to people

Roti canai (pronunciation: /tʃanai/), also known as roti cane (/tʃane/) or roti parotta, is an Indian-influenced flatbread dish found in several countries in Asia, including Malaysia, Brunei, Indonesia and Singapore. It is usually served with dal or other types of curry, but can also be cooked in a range of sweet or savoury variations made with a variety of ingredients such as sardines, meat, egg, or cheese. Roti canai is a popular breakfast and snack dish in Malaysia, and one of the most famous examples of Malaysian Indian cuisine. It is said that the dish was brought over from India by Indian Muslims, also known as "Mamaks" in Malaysia, and is served in mamak stallslocated in both rural and urban Malaysia. It is considered as a variation of parotta but it does not exist in India. The closest kin to roti canai is believed to be Malabar parotta. Roti means bread in Sanskrit, and most other Indian languages.[2] Canai has a disputed origin: it may be derived from Chennai, the Indian city formerly known as Madras; from the same Malay word canai, meaning "to roll out dough"; or from channa, a Northern Indian dish made with boiled chickpeas in a spicy gravy, with which this type of bread was traditionally served. In Southern Malaysia and in Singapore the dish is known as roti prata, similarly to the Indian paratha or parotta. The Hindi word paratha means "flat". Roti canai is made from dough which is usually composed of fat (usually ghee), flourand water; some recipes also include sweetened condensed milk. The dough is repeatedly kneaded, flattened, oiled, and folded before proofing, creating layers. The dough ball is then flattened, spread out until paper thin (usually by "tossing" it on a flat surface), and gathered into a long rope-like mass. This "rope" is then wound into a knot or spiral and flattened, so that it consists of thin flakes of dough when cooked. Traditionally, roti canai is served with dal(lentil) curry. It may also be served with the following curries: Kari ayam, chicken curryKari daging, beef curryKari kambing, mutton curryKari ikan, fish curry (mostly served with ikan pari)Kari campur, mixed curryKari kacang kuda, a chickpea curry.